[Sca-cooks] non-political sallets

[Adele de Maisieres]

Jadwiga Zajaczkowa / Jenne Heise wrote:

>>May I suggest white balsamic vinegar?  I recently started exploring this variation and find that it add the good flavor of balsamic without the obvious dark color...sort of like using white pepper in a white sauce.
>>    
>>
>
>Balsamic vinegar is ok, but I find it overused these days. Truly, red or 
>white wine vinegar works well for this; the idea is NOT to overwhelm the 
>taste of the greens.
>
>  
>
I _so_ agree with you.  Personally, I mainly like balsamic vinegar as a 
simple condiment for steaks or lamb chops.

-- 
Adele de Maisieres

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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